While planning our weekly menu last week, I ran across this interesting Tunisian dish and decided to give it a try. I’ve never poached an egg the old fashioned way, so it seemed ambitious to tackle this shakshuka recipe, but I’m nothing if not brave in the kitchen. To add even more pressure, Bo came over for dinner, so I was cooking for two of my culinary heroes! It’s easier to make than it looks and can be served for breakfast, lunch, or dinner. Next time, I may add chorizo to give it more substance and swap the pita for some naan, but overall, it was a success.
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, coarsely chopped
- 2 jalapeños, seeded, finely chopped
- 1 15-ounce can chickpeas, drained
- 2 teaspoons Hungarian sweet paprika
- 1 teaspoon ground cumin
- 1 28-ounce can whole peeled tomatoes, crushed by hand, juices reserved
- Kosher salt and freshly ground black pepper
- 1 cup coarsely crumbled feta
- 6 large eggs
- 1 tablespoon chopped fresh cilantro
- Warm pita bread
Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Add onion, garlic, and jalapeños; cook, stirring occasionally, until onion is soft, about 8 minutes. Add chickpeas, paprika, and cumin and cook for 2 minutes longer.
Add crushed tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes. Season to taste with salt and pepper. Sprinkle feta evenly over sauce. Crack eggs one at a time and place over sauce, spacing evenly apart. Transfer skillet to oven and bake until whites are just set but yolks are still runny, 5–8 minutes. Garnish with cilantro. Serve with pita for dipping.